Yield:
1 quart
Level:
None

Ingredients

Directions

Mix all ingredients together and chill. Prepare at least two hours prior to serving.;

HOT SMOKED TOMATOES

Using a knife, remove stem from red tomatoes and mark an X on the other end of tomato. Place in boiling water for 30 seconds and remove. Immediately place in ice water. Drain and peel skin off. Cut tomato in half crosswise and squeeze out all seeds and pulp. Line the bottom of an aluminum pan with dry wood chips. Place tomatoes on a glazing rack and insert on pan. Cover with aluminum foil and place over high heat on stove top. Allow tomatoes to heavy smoke 3 to 4 minutes. Remove rack and allow tomatoes to cool. Chop tomatoes and add to soup.;

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Alton Brown

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Tomato and Radish Salad

Recipe courtesy of Jamie Deen

Hot Smoked Trout

Recipe courtesy of Alton Brown

Fusilli with Sun-Dried Tomato Vinaigrette

Recipe courtesy of Giada De Laurentiis

Green Pepper and Tomato Salad

Recipe courtesy of Rachael Ray

Memphis-Style Hickory-Smoked Beef and Pork Ribs

Recipe courtesy of The Neelys

Pollo Ciudad with Pickled Tomato Salsa

Recipe courtesy of Mary Sue Milliken|Susan Feniger

One-Pot Spaghetti with Fresh Tomato Sauce

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking